Bruschetta pasta salad

• 1 lb (454 g) farfalle pasta, cooked al dente, rinsed under cold water and drained well
• 1½ lbs (680 g) multicolored cherry tomatoes, halved
• 18 cocktail-sized bocconcini (about 7 oz / 200 g), halved
• 1 small shallot, finely chopped
• 4 garlic cloves, finely minced
• 30 fresh basil leaves, chopped
• 1 tsp Italian seasoning
• ½ tsp dried oregano
• 2–3 tbsp olive oil
• 2 tbsp red wine vinegar (or more to taste)
• Salt and freshly ground black pepper, to taste

• 3 thick slices sourdough bread (about 2 cups diced)
• Generous drizzle olive oil
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• Salt and freshly ground black pepper, to taste

1. Prepare the Pasta Salad

• In a large bowl, combine the cooled farfalle pasta, cherry tomatoes, bocconcini, chopped shallot, minced garlic, chopped basil, Italian seasoning, dried oregano, olive oil, and red wine vinegar. Season generously with salt and pepper, then toss gently to combine. Chill until ready to serve.

2. Prepare the Croutons

• Heat a generous drizzle of olive oil in a large skillet over medium-high heat. Add the bread cubes, season with salt, pepper, garlic powder, and Italian seasoning.
• Cook for 3–4 minutes, stirring frequently, until golden and crispy outside but still slightly soft inside. Remove from heat.
• Roughly chop the croutons—you want a mix of smaller and larger pieces. Set aside.

3. Final Assembly

• Just before serving, toss about ¾ of the croutons into the pasta salad and mix well. Garnish plates with the remaining croutons and extra fresh basil leaves.